Preheat the oven to 350°F. Coat a 9x9 or 2.5 quart baking dish with cooking spray, butter or shortening. Set aside.
In a medium saucepan, melt the butter and whisk in the flour until it forms a paste, continue to whisk until it lightly browns.
Whisk in the cream until warm, then the cream cheese, and dry ranch seasoning.
After the cream cheese is smooth, whisk in the chicken broth. Remove them from the heat and set aside.
In a large mixing bowl, toss together the cooked elbow macaroni, cooked chicken, pimento peppers and cheddar cheese. Pour the cream mixture over the top, tossing again to combine.
transfer the mixture to the prepared baking dish and evenly smooth out.
Top with the crushed Club crackers and dried parsley.
Cook uncovered for 30-35 minutes or until the top has lightly browned.
Remove and allow to sit for 5-10 minutes before serving.
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Notes
Other cracker alternatives include Ritz, Saltine Cracker, Oyster Crackers or Potato Chips. Ideally, you are looking for something salty. If using standard breadcrumbs, add 1 teaspoon of coarse kosher salt to the cream sauce to balance out the salt you are losing from the topping.